Lemon & Thyme Roast Chicken
November 19, 2011
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Fruit, Lemon, North American, Budget-Friendly, Easy/Beginner Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Passover, Romantic Dinner, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Make it from scratch, Whole Chicken, Kosher Meat more
"This is my favourite roast chicken recipe. I prefer using free-range chickens as they are more flavourful, but if you do not have access to that luxury, a store bought roasting chicken will do. To check if the chicken is done, just pierce the chicken in the thickest part and if the juices run clear, it is done. If gluten intolerant make sure you are using gluten free all-purpose flour."
- Serving Size: 1 (547.5 g)
- Calories 488.2
- Total Fat - 14.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 1088.6 mg
- Sodium - 317.3 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.6 g
- Sugars - 0.9 g
- Protein - 80.8 g
- Calcium - 90.2 mg
- Iron - 13.3 mg
- Vitamin C - 36.9 mg
- Thiamin - 0.2 mg
Preheat oven to 450 degrees Fahrenheit
Rinse the chicken and pat dry with paper towels.
Season the cavity of the chicken with salt and pepper and put lemon quarters inside.
Tie chicken legs with butcher’s twine and place in a roasting pan.
Combine the thyme, olive oil, garlic and grated lemon peel in a small bowl.
Reserve 1 tablespoon of this mixture and rub the rest all over the chicken.
Roast the chicken for 20 minutes, and then reduce temperature to 375 degrees.
Roast the chicken for another 1 1/4 hour or until done.
Empty the juices from the cavity into the roasting pan and move the chicken to a serving plate.
Cover with foil to keep warm.
To make gravy, tilt the roasting pan and spoon away any fat from the top of the juices.
Pour in the wine and, over high heat, deglaze the pan, reducing the liquid by about half.
Add a cup of water to the pan.
Combine the flour and the remaining thyme-lemon mixture and stir this into the gravy; boil the gravy, stirring continuously for 2 to 3 minutes.
Season to taste and serve with the chicken.
Tips & Variations
No special items needed.